Ultimate Lobster Rolls

  • Author: The Kitchen Whisperer

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  • 1 1/2 cups cooked lobster meat cut into 1” chunks (can use cooked langostinos, shrimp or crab in place of lobster)
  • 1 tsp butter, unsalted
  • 3 Tbl crème fraiche (can use full fat sour cream or greek yogurt in place)
  • 2 tsp mayo *optional
  • 1/2 tsp lemon juice
  • 1 tsp tarragon
  • 1 tsp chives
  • 1/2 Tbl finely chopped shallot
  • 1 Tbl finely chopped celery
  • 1/2 tsp sea salt
  • 1/2 tsp white pepper
  • 1/4 tsp cayenne pepper
  • 2 brioche rolls
  • 23 Tbl melted butter, unsalted


  1. In a bowl combine the crème fraiche, mayo (if using), tarragon, chives, shallot, celery, sea salt, white pepper and cayenne.
  2. Mix to combine.
  3. Heat up a griddle pan or skillet over medium heat.
  4. Split the brioche rolls in half and brush each cut side with the melted butter.
  5. Place the rolls buttered side down until golden brown. ~3-5 minutes.
  6. Remove from the heat and set aside.
  7. In a pan over medium heat melt 1 tsp of butter.
  8. When the butter begins to foam add in the lobster and lemon juice.
  9. Gently toss around just to coat and warm up – no more than 30 seconds.
  10. Using a slotted spoon scoop the lobster out of the pan leaving juice behind.
  11. Add the warm lobster to the cream mixture and gently mix.
  12. Stuff the rolls with 1/2 the lobster mixture in each.
  13. Serve immediately.
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